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All public Recipes -> Dinner -> Barbecued Butterflied Leg of Lamb

Barbecued Butterflied Leg of Lamb

By: Grace B.

Description:
Time:	4 hr 35 min (20 min to prepare, 4 hr 15 min to cook)
Meal type:	Dinner
Ethnicity:
Number of Servings:	8
Ingredients:
2.5 each lbs. leg of lamb, boned and butterflied, with excess fat removed 1 each SunkistÂ® lemon grated peel and juice 3 tablespoon salad or vegetable oil 1 tablespoon grated onion 0.5 each cloves of garlic, minced 1 teaspoon dried rosemary leaves 1 teaspoon dried tarragon leaves 0.25 teaspoon coarse black pepper
Directions:
If necessary, to even the thickness of the butterflied lamb, slash the thicker muscles vertically, about 1/2 inch. Insert 3 to 4 long metal skewers lengthwise to prevent the lamb from curling when cooking. Place the lamb on a large platter of 15-1/2 X 10-1/2 X 1- inch jellyroll pan. To make the marinade, combine the remaining ingredients. Spoon half the marinade over the lamb; turn lamb over and spoon on the remaining marinade. Cover with plastic wrap and marinate in refrigerator for 4 hours or overnight. Remove the lamb and barbecue on a grill 6 inches above glowing coals for 20 minutes on each side (for medium-rare) or until desired doneness, brushing occasionally with any remaining marinade. TO BROIL LAMB: Prepare and marinate butterflied lamb as above. Place on a large broiler pan 6 to 9 inches from heat and cook as above.
Notes:

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